When blackberries are in season, I can’t help but bake with them! It’s sort of turned into an addiction. Last summer, I started small and made huge batches of my husband’s favorite Blackberry Syrup. Then this year, I’ve been going overboard with those adorable Individual Blackberry Pies {remember those?}, the Blackberry Yogurt Muffins I just posted, and now this Easy Blackberry Cheese Danish.
I originally created the Easy Cheese Danish last December which got rave reviews and is pretty simple, in and of itself. But, once I went blackberry picking and then found a miscellaneous can of crescent rolls in my fridge, I knew exactly what I wanted to make: The Ultimate Easy Cheese Danish 2.o!
This is the exact same recipe from December, but with blackberries stuffed inside. If you weren’t around when I came out with that recipe, here’s the low-down:
1. Take some crescent rolls and press them together to make a rectangle.
2. Fill said rectangle with cream cheese, sugar, vanilla and blackberries.
3. Cut slits down the side
4. Wrap it all up like a delicious, fat, little baby.
5. Bake that fat little baby!
6. Drizzle with icing.
7. Eat like there’s no tomorrow!
It’s killer and dare I even say better than the original?!
Ok, ok…equally as delicious.
Oh, and super easy too! The step by step photos can be found HERE if you get lost…just pretend that I put blackberries in with the cream cheese!
And don’t feel limited to just blackberries! Try any other fruit you’d like! The possibilities are endless! Keep me posted on all the wonderful creations you come up with, cause I know you all will!
Happy Wednesday! 🙂
Easy Blackberry Cheese Danish
Ingredients
- 1 tube Pillsbury crescent rolls
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 cup fresh blackberries
- for the icing-
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
Instructions
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Preheat oven to 375 degrees.
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In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
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Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough.
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Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries.
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Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
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Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.Once danish has cooled, remove to serving platter.
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In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
Barb says
Made this Christmas morning with strawberries. AMAZING!! Thank you for the recipe!
Susy Howell says
Made this, subed canned strawberry pie filling for the berries cuz that ‘ s what L had . So yummy and delicious thanks for the idea.
Natalie says
SUCH a great recipe and so, so versatile! For me, I omitted berries (although I do have some blueberries in the freezer for next time), and instead of crescents, I rolled out Pillsbury Flaky biscuits, and dolloped the cream cheese mixture on top. Then I baked accordingly, and to my amazement, the cream cheese baked into the middle! I got rave reviews from even my picky eater, definitely a keeper!
Courtney J says
This is delish! I’ve made with blueberries , black berries , raspberries , Even chocolate chips for my grade school brother & sister in-laws. Everyone here loves when I make these!
Sarah E. says
I absolutely loved this recipe. Every time I see it, I kick myself for not having made it more than just the first time. It’s so good!
Thank you for sharing it!
Kayla says
I used this recipe yesterday with raspberries, and it was so delicious that I’m using it today for Easter with blueberries. Absolutely amazing, thanks for sharing.
deb says
I made this and it was phenomenal! But I ended up using raspberries instead… the whole tart was gone in less than 15 minutes!!!
Jacky says
Love the recipe, but you have to get someone to work on your website. The “print this recipe” link made my computer start printing this entire website which is 22 pages with all the comments, so that was really annoying and when I tried to copy and paste the recipe into a word document, my computer freaked out and five windows popped up that all said error with the webpages script or something like that.
Mary L says
Even easier is Pillsbury Seamless Crescent Dough. I’ve used this dough to make similar “braided danishes”. It makes a beautiful presentation out of your home oven – no bakery needed! Can’t wait to try this one – my husband loves blackberries and I think cream cheese deserves to be part of every breakfast.
Paul Coorlim says
Made these today, They are simply scrumpdeelicious !!! YUM !!
Lisa says
This was epic! I just made this. I did skip the flour and it still came our great!
Kayla says
Love this recipe! It is so versatile! I have made this with Strawberries, Peaches and Apples & Cinnamon, this is seriously a no fail recipe, quick and the comments that come flying in are worth it! Thanks so much for sharing and giving my family a new favorite breakfast snack or dessert!
kate says
Hi
Are crescent rolls croissants?
Lauren says
crescent rolls are bread, croissants are pastry.
Clorinda says
YOU MADE ME A HERO!!!
My family thought I was brilliant with this recipe… turned out perfect. Thank you thank you
pk says
the topside looks great but the bottom is still raw and i follow the directions to a T. i just cooked in 3 increments of 6 minutes more(above the 20) and still raw. gross and a waste of my time
Athina says
We don’t have crescent rolls in New Zealand. Can I use some form of pastry sheet instead? These look fab.
Lauren says
I think it should work, although it won’t be quite the same…still delicious! Follow the baking directions on the package for bake time and temp 🙂
Elizabeth says
Hi I was wondering what the flour in the cream cheese mix does? Is it necessary?
Lauren says
It holds the filling together and helps the danish hold its shape. You are welcome to try it without the flour though 🙂
vata says
I don’t understand the folding concept…when it talks about cut in diagonal pieces….gonna mk tonite
Kitena says
Haha, my husband has already made me bake this three times! It is so good and simple. I’m all about simple, so Thank you!!
Eleanor Weist says
i used strawberry glaze instead of berries & it turned out very well
Roberta says
How would this recipe fair using Phyllo pastry rather than dough?
Lauren says
I have no idea because I’ve never tried it. You are welcome to try and experiment 🙂
Lilien Borg says
What other dough can I use other than the pilllsbury crescent dough. I cannot get here . Thanks
Anneke Barnard says
This looks great to make but i am already running into my first obstacle. I live in South Africa. We do find some of the Pillsbury products here but most of them not. Don’t know why. Anyway. do you think i can also try and make this with Puff Pastry? If rather not i guess i will have to find a recipe for Crescent Roll dough.